Lemon-rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Minced shallots or green onions |
| 2 | tablespoons | Olive oil |
| 1 | cup | Basmati or jasmine rice; well rinsed |
| 2 | cups | Rich vegetable; corn, or chicken stock |
| 1 | teaspoon | Grated lemon zest |
| 2½ | tablespoon | Fresh lemon juice |
| ¼ | cup | Roughly chopped cilantro; basil, mint, or a combination |
| 2 | teaspoons | Finely minced garlic |
| ½ | cup | Finely diced red onion; rinsed in cold water |
| ½ | cup | Diced red bell or gypsy peppers |
| ⅓ | cup | Lightly toasted pinenuts; pepitas, or chopped cashews, optional |
Directions
In a deep saucepan, over moderate heat, saute the shallots in one tablespoon olive oil until soft but not brown. Add the rice and continue to saute for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce heat to a simmer and cover and continue to cook until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes then gently fluff with a fork and place in a large bowl to cool completely.
Add remaining ingredients, including remaining tablespoon of olive oil, to the rice and gently stir to combine. If not using immediately, cover and refrigerate for up to 3 days.
This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-08-1996
Recipe by: John Ash
Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 16, 1998